Asparagus with lemon and tarragon sauce
Ingredients
- TARRAGON SAUCE
- 200ml crème fraîche
- juice and zest of 1 lemon
- 15ml white sugar
- 30ml fresh tarragon, snipped
- salt and freshly ground black pepper, to taste
- a bundle of fresh green asparagus
Instructions
1
Stir together all the ingredients for the sauce.
2
Steam or boil the asparagus in lightly salted water for about 5 minutes. Drain and rinse with ice-cold water.
3
Pour the sauce into glasses, place a couple of asparagus stems in each glass and serve.
COOK’S TIP
Use 15ml dried tarragon if you can’t find it fresh.
